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Frances Collins cookbook, 1825-1846
Page 26
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Orange Jelly In a qrt of water dissolve an oz 3/4 of Isinglass to the juice of ten oranges after it is is strain'd add in 2 lb of lump sugar and a wine glass of water and the rind of 4 oranges pared very thin boil them a qr of an hour then put the syrup to the Isinglas and boil it about 5 minutes. a glass of Brandy will improve the jelly Colour it with a little Cochineal, after the Isinglass is melted it should be strained through muslin double, and when the whole has boiled together it should be strained again while boiling the scum shd be taken off the best way to dissolve Isinglass it to pour boiling water on it and let it stand 3 or 4 hours and afterwards boil it a few minutes Lady [Dixon?] Onion Soup boil 1/2 [lb?] of butter in a stew pan till the [illegible] ceases, one Dozn of onions cut thin boil them in the butter till tender then add two qrts of boiling water or broth by degrees pepper & salt to your taste to make it white put milk or cream and thicken with butter & flour
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Orange Jelly In a qrt of water dissolve an oz 3/4 of Isinglass to the juice of ten oranges after it is is strain'd add in 2 lb of lump sugar and a wine glass of water and the rind of 4 oranges pared very thin boil them a qr of an hour then put the syrup to the Isinglas and boil it about 5 minutes. a glass of Brandy will improve the jelly Colour it with a little Cochineal, after the Isinglass is melted it should be strained through muslin double, and when the whole has boiled together it should be strained again while boiling the scum shd be taken off the best way to dissolve Isinglass it to pour boiling water on it and let it stand 3 or 4 hours and afterwards boil it a few minutes Lady [Dixon?] Onion Soup boil 1/2 [lb?] of butter in a stew pan till the [illegible] ceases, one Dozn of onions cut thin boil them in the butter till tender then add two qrts of boiling water or broth by degrees pepper & salt to your taste to make it white put milk or cream and thicken with butter & flour
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